(Family Features) As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable.

In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. Juicy grapes also help balance the spicy kick of Hot Honey Roasted Broccoli with Grapes and Almonds. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors – red, green and black – are a heart-healthy food, too.

Find more flavorful fall recipe ideas at grapesfromcalifornia.com.

Smoked Paprika Lamb Chops with Fresh Grape Sauce

Servings: 4

• 1          teaspoon smoked paprika
• 1          teaspoon kosher salt, plus additional, to taste, divided
• 1/2       teaspoon freshly ground black pepper, plus additional, to taste, divided
• 4          boneless sirloin leg lamb chops (3/4-inch thick each, about 1 1/2 pounds total)
• 1          tablespoon olive oil
• 3/4       cup dry riesling wine
• 2          shallots, minced
• 1/2       cup reduced-sodium chicken broth
• 1          teaspoon chopped fresh thyme
• 1 1/2    cups seedless Grapes from California, rinsed
• 1          tablespoon unsalted butter

1. In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.
2. In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm. 
3. In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.

Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.

Hot Honey Roasted Broccoli with Grapes and Almonds

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 6

• 1          tablespoon honey
• 1          teaspoon apple cider vinegar
• 1/4       teaspoon crushed red pepper flakes
• 1          pound fresh, trimmed broccoli spears
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon fine sea salt
• 3/4       cup black Grapes from California
• 1/4       cup sliced natural almonds

1. Heat oven to 450 F with rack in center.
2. In cup, combine honey, vinegar and crushed red pepper flakes; microwave 10 seconds until mixture is warm enough to stir to blend; repeat if necessary. Set aside and keep warm.
3. In shallow, 9-by-13-inch baking dish or rimmed baking sheet, toss broccoli spears with oil then spread in single layer in center of pan. Roast 7-8 minutes until broccoli begins to brown on edges. Remove from oven. 
4. Drizzle hot honey over broccoli and sprinkle with salt. Scatter grapes and almonds on top of broccoli and roast 4-5 minutes until broccoli is crisp-tender, almonds are toasted and grapes are warmed through.
5. Transfer broccoli and grape mixture to platter or individual plates and serve warm or at room temperature.

Nutritional information per serving: 110 calories; 3 g protein; 18 g carbohydrates; 4.5 g fat (37% calories from fat); 7 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 125 mg sodium; 3 g fiber.

Source: California Table Grape Commission

(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.

These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.

Find more recipes fit for holiday festivities at Culinary.net

Beckon Holiday Guests with a Bread Bowl

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.

To find more seasonal appetizer inspiration, visit Culinary.net.

Spinach-Ham Dip

• 2 cups ricotta cheese
• 1 cup sour cream
• 1 package (10 ounces) frozen spinach, thawed and squeezed dry
• 1/4 pound ham, cubed
• 3/4 cup shredded Parmesan cheese
• 2 green onions, thinly sliced
• 1 round bread loaf (16 ounces), unsliced

1. Heat oven to 350 F.
2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

A Seasonal Side with a Tasty Twist

No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.

You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.

Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.

Visit littlepotatoes.com for more holiday recipe inspiration.

Pumpkin Spice Scalloped Little Potatoes

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
• 5 slices thick-cut bacon, sliced, cooked until crisp and drained
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• salt, to taste
• pepper, to taste
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons water
• 1 cup pecans, rough chopped

1. Preheat oven to 375 F.
2. In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
3. In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
4. In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
5. Bake 60 minutes.
6. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
7. Remove potatoes from oven and sprinkle pecans over top.

Serve Up a Seasonal Treat

No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.

Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.

Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .

Apple Pie

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

• 1 prepared 9-inch double-crust pie pastry, divided
• 3/4 cup Domino Light Brown Sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 pounds apples, cored, quartered and sliced
• 1/4 teaspoon allspice

1. Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
2. In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
3. Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
4. Bake 35-40 minutes, or until crust is golden.
5. Serve warm or at room temperature. Cover and refrigerate leftovers.

Add Color and Flavor to the Holiday Table

When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.

These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.

Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.

Cranberry Maple Glazed Grass-Fed Lamb Chops

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

Glaze:

• 1 cup fresh or thawed cranberries
• 1/3 cup maple syrup
• 1/4 cup fresh orange juice
• 2 teaspoons orange zest
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• cracked black pepper

Lamb Chops:

• 8-10 New Zealand grass-fed lamb rib chops
• 1 teaspoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• olive oil

1. To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
2. To make lamb chops: Pat lamb chops dry with paper towel.
3. In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
4. Sprinkle dry rub on lamb chops and press mixture into meat.
5. In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
6. Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
7. Drizzle glaze over chops before serving.

Source: The Little Potato Company
Domino Golden Sugar
Beef + Lamb New Zealand

(Family Features) Holiday gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.

At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.

Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cook­ing provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.

These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.

If you're looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.

Visit hollandhouseflavors.com for more taste-tempting holiday recipes.

Garlic and Herb Lamb Chops with Marsala Mushroom Sauce

Prep time: 30 minutes
Cook time: 30 minutes plus marinating
Servings: 7 (about 2 lamb chops per serving)

• 2 tablespoons fresh rosemary, chopped
• 4 teaspoons fresh garlic,minced, divided
• 1 tablespoon lemon zest, grated
• 3/4 cup Holland House Marsala Cooking Wine, divided
• 2 tablespoons extra-virgin olive oil
• 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

Marsala Mushroom Sauce:

• 1 tablespoon butter
• 1 pound fresh baby bella or cremini mushrooms, cleaned
• 2 tablespoons fresh shallots, thinly sliced
• 1/2 cup beef stock
• 1 teaspoon Dijon mustard
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh parsley, chopped

1. In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
2. Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
3. To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
4. Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

Asiago and Bacon Orzo Medley

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 11 (about 1/2 cup per serving)

• 4 ounces bacon, chopped
• 4 ounces white onion, diced
• 1 teaspoon garlic, minced
• 2 cups fresh asparagus tips
• 2 cups cherry tomatoes, halved
• 1/4 cup Holland House White Cooking Wine
• 1/4 cup chicken stock
• 3 cups orzo, cooked according to package directions
• 1/2 cup shaved Asiago cheese
• salt, to taste
• pepper, to taste

1. In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft. Cook onions until translucent.
2. Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.
3. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

Buttered Pound Cake with Sherry Mascarpone and Soaked Berries

Prep time: 5 minutes
Cook time: 15 minutes plus marinating
Servings: 10 (2 pieces per serving)

• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• 3/4 cup fresh blackberries
• 1/2 cup Holland House Sherry Cooking Wine, divided
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest, grated
• 2 tablespoons honey
• 1 cup mascarpone cheese
• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 pound cake, cut into 20 pieces

1. In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.
2. In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
3. Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
4. Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.

Source: Holland House Cooking Wines